Buffalo Chicken Meatballs (Gluten & Dairy Free)

Im not sure where January went but WOW it is almost over! It is time to get your favorite Game Day Recipes out because the Super Bowl is coming! I don’t know about all of you but during the holidays I eat like a savage and then January 2nd I feel guilty. Typically From January-March I eat very little carbs, processed sugars and dairy and I feel better within a few short days. Is this a permanent change..NO, but I do feel it’s a nice reset. Since the Super Bowl falls during my healthy eating kick I always try to think up some great game day/party foods that are still satisfying and great for a crowd but won’t kill your diet. Who doesn’t love a Buffalo Wing when they’re watching a game right? Well this recipe has all the incredible flavors of a hot wing with a lot less calories AND as a plus they are easy to eat with just a toothpick if you’re serving your guests! Not a football fan? No problem! I make these on a weeknight and serve them over a bed of greens or grains…it’s quick, easy and Delish!

Buffalo Chicken Meatballs (Gluten & Dairy Free)

Chicken Meatballs-

• 1 Box Raw Ground Chicken (1 Lb)

• 1 Small Shallot, Finely Diced

• 1 Clove of Garlic, Minced 

• 7 Baby Carrots or 1 Medium carrot (peeled)

• 3 or 4 Bread and Butter Pickles  (I used the round Chips)

• 1/4 Teaspoon Smoked Paprika

• 1/4 Teaspoon Mustard Powder

• 1/4 Teaspoon Onion Powder

• 1/4 Teaspoon Celery Seed

• 3 Dashes Worcestershire

• Salt & Pepper 

• 1 Large Egg

• 1-2 Tablespoons Olive Oil

Dairy Free Buffalo Sauce-

• Dairy Free Buffalo Sauce-

• 1/2 Cup Franks Red Hot Sauce

• 3/4 Cup Canned Coconut Milk

• A dash of Onion Powder

• A Dash of Garlic Powder

• 1.5 Tablespoons of Honey

  Steps-

• Preheat your oven to 375F Convection (or 400F Bake)

• Cut your carrots into smaller chunks and place them into a food processor. Grind them until they are finely shredded. If you don’t have a food processor just grate your carrots on the small holes of a box grater. 

• In a medium bowl add your ground chicken, chopped shallot, garlic and shredded carrots. 

• Finely chop up your pickles and add them to the chicken mixture. 

• Add the Paprika, Mustard Powder, Onion Powder, Celery Seed, Worcestershire Sauce, a sprinkle of salt and Black Pepper and 1 Large Egg. Use your hands or a spoon to mix everything until it is one homogeneous mixture. 

• Line a sheet pan (or pans) with parchment paper and drizzle 1-2 Tablespoons of Olive Oil on top just to prevent the meatballs from sticking. 

• Using a small ice cream scooper (about 1.5 Tablespoons worth) scoop the chicken mixture and place the balls onto the prepared sheet pans. Leave about 1 inch in between the meatballs so they can cook evenly. 

• Bake for 10-12 mins or until they are fully cooked inside. If you want to take the temperature, Chicken should read at 165F before eating. 

• While the meatballs are cooking you can start to prepare the sauce! 

• In a small saucepan whisk together all the sauce ingredients (hot sauce, coconut milk, onion and garlic powder and honey). 

• Cook over medium low heat until it simmers and everything comes together, stirring occasionally. 

• When the meatballs are done allow them to sit about 2-3 minutes to lock in all the juices. 

• In a medium bowl you can gently toss the meatballs in the sauce (as much as you’d like) using a rubber spatula. 

• Serve over greens or beside your favorite veggie or starch! 

  Note: If you aren’t Dairy Free you are more than welcome to enjoy these with some blue cheese or ranch dip as a great party food!